All Comparisons

Ricotta Cheese vs Stilton Cheese

Ricotta Cheese

Ricotta is a soft Italian cheese made from the whey left over from the production of other cheeses, primarily sheep, cow, goat, or buffalo milk. It has a creamy texture and a mild, sweet flavor, making it versatile for both savory dishes, like lasagna and ravioli, and sweet dishes, such as cheesecakes and cannoli.

Stilton Cheese

Stilton is one of the best-known British blue cheeses, traditionally made in two varieties: blue and white. Blue Stilton is creamy and crumbly with a distinctively sharp, rich flavor produced by the blue veins. White Stilton, less common, is the milder of the two and does not have the blue veining.

Comparing the Two Cheeses

Certification

Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Ricotta is not a protected cheese. Stilton Cheese has a PDO (1996).

Milk Type and Treatment

Ricotta Cheese is made with cow, sheep, or buffalo milk that is typically unknown. Stilton Cheese is made with cow milk.

Composition and Texture

Ricotta Cheese has a fat content of varies and a moisture content of high. Ricotta's texture can be described as "soft, moist".

Flavor and Aroma

Ricotta Cheese has a sweet, slightly creamy flavor. Ricotta's aroma can be described as "mild".

Appearance and Aging

Ricotta Cheese's appearance is colored white , is available in grainy soft mass and is aged fresh .

Rind and Rennet Type

Ricotta Cheese's rind is described as none and uses animal or microbial rennet.

Ricotta Cheese Stilton Cheese
Country of Origin Italy United Kingdom
Specific Origin Nottinghamshire, Leicestershire, Derbyshire
Certification None PDO (1996)
Milk Type Cow's, Sheep's, Buffalo's Cow’s milk
Milk Treatment Whey
Fat Content Varies
Moisture Content High
Rind None
Texture Soft, moist
Flavor Sweet, slightly creamy
Aroma Mild
Colors White
Forms Grainy soft mass
Age Fresh
Rennet Type Animal or Microbial
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